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Trends can be challenging. It can be quite difficult to replace sodium based leavening acids and retain full functionality. The same applies to the removal of gluten or the addition of other ingredients. Gluten provides structure in baked products and can impact the ability to hold and retain carbon dioxide. These formulation changes will have an impact on texture and volume.

BEKABAKE®, LEVN-LITE®, LEVONA®, MIANJIA®, PY-RAN®, PAN-O-LITE®

cake
bakery
biscuits
pancakes
noodles

Our knowledge of leavening and baking technology allow us to create unique solutions to formulate around texture challenges. We understand the impacts of formulating with calcium, sodium, aluminum or magnesium based leavening agents.

Bakery Applications:

  • Cakes
  • Muffins
  • Doughnuts
  • Cookies
  • Desserts
  • Cereal Bars
  • Noodles
  • Tortillas
  • Pancakes
  • Biscuits
  • Scones
  • Waffles

KEY TRENDS:

  • Convenience
  • Egg-Free
  • Protein Enrichment
  • Lower Fat
  • Gluten-Free
  • Sodium Reduction

Troubleshooting capabilities:

  • General
    • Volume Increase
    • Prereaction
  • Dry Mix
    • Texture
    • Alkaline
  • Biscuits
    • Break On Side
    • Lop Sided
    • Dry Surface
  • Crust
    • Brown Spots
    • Cracked Surface
    • Color Reaction
  • Pancakes
    • Spread
    • Height
  • Crumb
    • Tunnels
    • Large Air Cells
    • Gooey Center
    • Color Increase
  • Cookies
    • Spread
  • Cakes
    • Dip
    • Crust Spots
    • Crust Rings
    • Cake Collapse
  • Cake Doughnuts
    • Ringer
    • Oil Absorption
    • Balled
    • Rise Time
  • Coatings
    • Blow Off Batter
    • Oil Absorption
    • Batter Adhesion
  • Muffins
    • Peak

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